Making wine like a chemist. The Wonderful World of Chemistry Amateur Winemaking making Dupont Proud.
It has to be said once and for all. Even if offends the scientific obsessed crowd. SOC, you make wine like Chemists and it sadly tastes like that. With all the talk of “Kit Wine Taste” permeating the winekmaking forum discussions , often overlooked is the taste of wine make by Chemists , Engineers , and Math Majors. I include Math Majors as I have a personal abhorrence to them as a group. My prejudice I admit. Nevertheless all of the above usually suck at making wine. Seriously All of the above need a new hobby. Why? Because they cannot appreciate Art. It is not their fault, they were born that way. Parts per Million always trumps human perception for them. And therein lies the basis for their failure. They have no confidence in human sensory ability even their own. These limited capability artistically challenged individuals rely on numbers as represented in laboratory tests and react to them as such. That reliance makes all their decisions for them. So they usually wind up with a product reminiscent of polyester instead of wool. Not that they actually would be able to identify the difference. Only a Lab can do that. Silly you, you should have known that.
Probably the worst part of their actions if it were not limited to them drinking only their own organic petroleum based creations , they post on Amateur Winemaking Forums on the Internet their worries , fears and worse their advice on how to make wine. Me, I don’t make wine with a paint by numbers formulae. In fact most Artist don’t create Masterpieces with a calculator and a chemistry book either.
If we turn to the Art of Cinema, the Directors of the Masterpieces never relied on Engineering. And so it is for Winemaking. So while we have all recognized this for a very long time, Isn’t it time the Big Kahunna said it on Winepress.us? Or is jousting using scientific knowledge trump more important then the reason for being there?